Ricotta pancakes are popular down under and in the US. These ones are packed full of oaty goodness and will give you a great start to the day. Ring the changes with the fruits, according to what is in season…
Serves: 4–6 (2–3 pancakes per person)
Prep: 5 minutes, plus soaking time
Cook: 15–20 minutes
- 150 ml whole milk
- 25 g Lyle’s Golden Syrup
- 1 teaspoon vanilla bean paste
- or vanilla extract
- 3 eggs, separated
- 1 tablespoon mixed ground seeds
- 100 g rolled porridge oats
- 1 teaspoon baking powder
- 150 g ricotta cheese
- 30 g unsalted butter, melted
- 6 tablespoons natural full fat or Greek yoghurt
- 300–400 g strawberries, hulled and halved
- Lyle’s Golden Syrup
- Whisk the milk, golden syrup and vanilla paste or extract into the egg yolks with a fork. Stir in the ground seeds, oats and baking powder and leave to soak for 15–20 minutes.
- Break up the ricotta cheese with a fork and stir it into the oaty mixture with half of the melted butter. In a separate clean and grease-free bowl, whisk the egg whites until they form soft peaks and gently fold them into the ricotta and oat mixture with a large metal spoon.
- Heat a large non-stick frying pan over a medium heat. Brush the base with a little of the remaining melted butter. Add 3–4 large spoonfuls of the batter, spaced well apart, to the pan
- and cook for 2 minutes on each side until they are golden brown and cooked through.
- Serve the pancakes in batches as you cook them, or put them on to a plate, cover with a clean tea towel and keep warm in a low oven while you cook the remainder.
- Serve hot, topped with the yoghurt, strawberries and a drizzle of golden syrup.
This recipe features in the The Lyle’s Golden Syrup® Cookbook and is published by Simon & Schuster.